Macs Caesar Recipe

Prepare lettuce

Wash and dry the romaine leaves thoroughly. Chop or tear into bite-sized pieces and place in a large mixing bowl; chill briefly if desired.

Cook macaroni

Bring a pot of salted water to a boil. Add elbow macaroni and cook until just tender (al dente), about 7–8 minutes. Drain and rinse under cold water to stop cooking. Drain well and toss with 1 tsp olive oil to prevent sticking; let cool slightly before adding to salad.

Make dressing

In a bowl, whisk together mayonnaise, minced garlic, anchovy paste, lemon juice, Dijon mustard, Worcestershire sauce, white wine vinegar, salt, and black pepper until smooth. Slowly whisk in 2 tbsp olive oil until emulsified. Taste and adjust seasoning with more lemon or salt as needed.

Optional thinning

If dressing is too thick for tossing, whisk in 1–2 tsp cold water until you reach desired consistency.

Prepare croutons

Preheat oven to 375°F (190°C). In a bowl, toss bread cubes with 2 tbsp olive oil, garlic powder, dried oregano, salt, and pepper until evenly coated. Spread in a single layer on a baking sheet and bake 10–12 minutes, stirring once, until golden and crisp. Cool on a rack.

Combine salad ingredients: Add the cooled cooked macaroni to the bowl with the romaine. Add 3 tablespoons shaved Parmesan and 2 tablespoons grated Parmesan (if using).

Dress the salad: Pour about half of the dressing over the salad and toss gently to coat. Add more dressing as needed to taste, but avoid overdressing — Caesars are typically lightly coated.

Add croutons and serve: Sprinkle the seasoned croutons over the tossed salad and give a light toss. Finish with additional shaved Parmesan on top. Serve immediately so croutons remain crisp.

Storage note: Store dressing separately up to 3 days refrigerated. Keep croutons in an airtight container at room temperature up to 2 days.